Table 3.

Chemical composition of sacha inchi seeds with different heat treatments.

		Roasted Seed
Groups	Compounds	From Unroasted Seeds	Lightly Roasted Seeds (80 °C, 20 min)	Medium Roasted Seeds (140 °C, 15 min)	Highly Roasted Seeds (200 °C, 20 min)
Amino acids	L-Valine	+	+	+	+
	L-Alanine	+	ND *	+	+
	L-Aspartic acid	ND	+	+	ND
	L-Leucine	ND	+	ND	ND
	L-Serine	+	+	+	ND
	L- Glutamic acid	ND	+	+	ND
	4-Aminobutanoic acid	ND	ND	+	ND
	L-5-Oxoproline	+	+	+	+
Fatty acids	Linoleic acid	+	+	+	+
	α-Linolenic acid	+	+	+	+
	Palmitic acid	+	+	+	+
Organic acids	2-Hydroxyglutaric acid	ND	+	ND	ND
	Glyceric acid	+	+	ND	+
	Butanoic acid	+	ND	ND	ND
	Malic acid	+	+	+	+
	2-Butenedioic acid	+	ND	ND	ND
	Butanedioic acid	+	ND	ND	ND
	Lactic acid	+	+	+	+
	Glycolic Acid	+	+	+	+
Alcohols	2,3-Butanediol	+	+	+	+
	Glycerol	+	+	+	+
Sugars	D-Fructose	+	+	+	+
	Meso-erythritol	+	+	+	+
	D-Arabinose	+	+	+	+
	L-(-)-Arabitol	+	+	+	+
	D-Glucose	+	+	+	+
	D-Mannitol	+	+	+	+
	Scyllo-inositol	+	+	+	+
	Myo-Inositol	+	+	+	+
	D-Chiro-Inositol	ND	+	ND	ND
	Sacarose	ND	+	+	+

* ND: not detected. The highlighted compounds were not previously reported in sacha inchi.